Servings
36
cookiesA simple drop cookie with crushed pineapple and a pineapple glaze.
Ingredients
- For the cookies:
1/2 cup solid vegetable shortening
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 8-ounce can of crushed pineapple, drained (save the juice)
2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
- For the glaze:
3 cups powdered sugar
3 to 4 tablespoons pineapple juice
Directions
- Make the cookies:
- Preheat oven to 400 F. Lightly spray cookie sheet with non-stick cooking spray. Cream shortening and sugar until light, then beat in egg and vanilla until light and fluffy. Add drained pineapple and mix well. Stir in flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 8-10 minutes or until golden brown. Don’t overcook. Remove and cool for about 5 minutes before glazing.
- Make the glaze:
- Combine powdered sugar and pineapple juice in mixture bowl. Add enough pineapple juice for spreading consistency but it shouldn’t be too runny. Mix well. Brush glaze over cookies while still warm.
Notes
- Photo courtesy of Jennifer Morrisey from Home in the Finger Lakes. Jennifer has a whole great blog post on these Pineapple Cookies including their history and a few tweaks you might like to try, as well as lots of other cookie and dessert recipes.
